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American-style coconut flapjacks

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American-style coconut flapjacks

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American-style coconut flapjacks

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

150 g flour
2 T sugar
1 1/2 t baking powder
1/4 t salt
20 g desiccated coconut
1 T lemon zest
1 T free-range egg
1/2 cup buttermilk
1 cup coconut milk
2 T butter

For the whipped maple-and-bacon-bacon butter

125 g streaky bacon, cooked until very crispy
150 g butter, softened
1/2 cup maple syrup

Method

Gently combine all the dry ingredients and lemon zest in a large bowl. Mix the egg, buttermilk and coconut milk and fold into the dry ingredients – take care not to overmix.
Heat a little butter in a pan over a medium to high heat. Pour 8 cm-sized circles of batter into the hot butter. Cook on both sides until golden, about 5 minutes.
To make the whipped butter, coarsely chop the crispy bacon, then place in a blender with the butter and slowly blitz. Stir in the maple syrup. Stack the hot flapjacks on a serving plate and top with a generous amount of maple-and-bacon butter. Serve immediately.
Stack the hot flapjacks on a serving plate and top with a generous amount of maple-and-bacon butter. Serve immediately.

See more flapjack recipes here